Friday, August 10, 2012

import blog herbs lemon balm

Blog EntryOct 23, '07 12:58 PM
for everyone
Entry for May 31, 2007-Lemon Balm for food fridays
magnify
Looks like lemon balm and sage have been running a tie thru out most of the poll. I decided to do the study today on lemon balm, and then later the sage, and then the borage. I like to use all of these.
Just pinching off a leaf and smelling it, will give you a wonderful lemony smell. I have often dried this herb, and used for tea. This herb from my experience is best fresh. I also like to use it with fish, pork, and chicken. It is fairly easy to grow and can become quite large and spreading. I haven't grown it for awhile, but just bought a really nice plant this spring. After reading about it more tonight, I realize now I will need to move it so it will be happier. In a very hot climate; the lemon balm will need some partial shade thru out the day, and I planted mine in full sun. The summers here in Missouri will end up very hot and dry. I also learned that lemon balm is the 2007 herb of the year. On some sites it states the lemon balm and bee balm are two entirely different species, and in other articles it stated they were the same plant-so found that interesting.
Here are some information articles:
http://en.wikipedia.org/wiki/Lemon_balm
http://www.paherbfest.com/lemonbalm.htm
http://www.hort.purdue.edu/newcrop/med-aro/factsheets/LEMON_BALM.html
http://herbalmusings.com/Lemon%20Balm%20I.htm
Lots of info here; http://earthnotes.tripod.com/balmlemon.htm
Sites with recipes:
http://herbalmusings.com/Lemon%20Balm%20Recipes.htm
http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/LemnBalm.htm
http://recipes.epicurean.com/recipe/12028/lemon-balm-cheesecake.html
This site has lots of info and recipes:
http://www.preferredconsumer.com/food_drink/articles/lemon_balm_recipes.html

From this site: http://www.itsmynature.net/html/August.html
Headache Relief Herbal Bath
4 Tablespoons Dried Lavender
4 Tablespoons Dried Lemon Balm
2 Tablespoons Dried Peppermint
Steep herbs for about 20 minutes in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Strain herbs before you add to bath water. The nice thing about infusions is that you can make them ahead of time and use when you wish. They are usually good for at least 5 days. If you don't have time to make an infusion, just put the herbs in a muslin bag or bath ball and throw in the tub with you.
Lemon Balm Hair Rinse
6 Tablespoons Lemon Balm
2 Cups Water (brought to a boil)
Steep herbs in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Let steep until cool enough to pour over hair. Strain Lemon Balm from the water and pour over hair as your final rinse after shampooing. No need to wash out. Leaves your hair soft and smelling fresh and clean.
Freeze fresh sprigs of the lemon-scented leaves in ice cube trays for summer drinks.
17 recipes here:
http://www.recipezaar.com/recipes.php?foodido=12446,16220,19294&title=lemon+balm
I think this one looks yummy enough to make:

Lemon Balm Cake

Recipe #123671
1 rating
An old Finnish recipe that produces a delicate, slightly crumbly cake with a lovely, mild lemon flavour. This is the original recipe - I sometimes add 1/2 ts of lemon extract and 1 ts of vanilla for deeper flavour.
by stormylee
12
servings click to change U.S./Metric measurement system or number of servings
time to make 1½ hours 20 min prep
Change to: servings US Metric

250 g butter, at room temperature
250 g sugar
4 eggs
1/2 lemon, juice of
130 g all-purpose flour
120 g potato starch
1 teaspoon baking powder
100 ml chopped fresh lemon balm

Not the one? See other Lemon Balm Cake Recipes
  1. Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. Add lemon juice, stir to combine.
  5. In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
  6. Add chopped lemon balm, stir to combine.
  7. Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
  8. Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

Or this one:

Lemon Granita

Recipe #9256
1 rating
This recipe is featured in Martha Stuart's Menus for Entertaining.
10
servings click to change U.S./Metric measurement system or number of servings
time to make 6½ hours 3 hours prep
Change to: servings US Metric

3 cups water
1 cup sugar
10 sprigs lemon balm
1/2 cup fresh lemon juice
2 fresh lemon rind, finely grated
1/4 cup lemon-flavored vodka
10 whole lemons (for shells)
almond extract

Not the one? See other Lemon Granita Recipes
  1. In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved.
  2. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.
  3. Whisk together the syrup, lemon juice, lemon rind, and vodka in a metal bowl and place in the freezer.
  4. Whisk the mixture every 30 minutes until frozen, about 2-3 hours .
  5. Remove any ink on the lemons by rubbing with almond extract.
  6. Cut 1/4 from the stem of each lemon.
  7. Using a grapefruit knife, cut between the pulp and the pith, the remove the pulp with a grapefruit spoon, scraping the shell clean.
  8. Using a teaspoon, mound each lemon with granita.
  9. Keep in the freezer until they are ready to serve.
  10. Remove from the freezer, garnish each with half a sprig of lemon balm, and serve immediately.

And from:
http://www.astray.com/recipes/?show=Honey+%26+lemon+balm+tea+biscuits

Honey & lemon balm tea biscuits

Categories: Breads Herbs
Yield: 1 Servings
1cupButter
1cupHoney
3Eggs
3cupFlour
3teaspoonBaking powder
1tablespoonMilk
2teaspoonLemon juice OR- lemon flavoring
4Sprigs fresh lemon balm chopped
Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then the milk, flavoring, and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F.

To make Lemon Balm wine: http://winemaking.jackkeller.net/request166.asp
From here: http://www.theepicentre.com/Spices/lemonbalm.html
Lemon Balm infused oil 1 cup of oil
1/2 cup of fresh herb
let stand 4-5 days at room temperature and the herbs will settle to bottom. Put into clean jars, discard the herbs and store in the fridge for up to 6 months

Lemon Balm Tea
(with fresh or dried leaf)
1heaping tablespoon of dried leaves
2 tablespoons of fresh leaves for each cup of boiling water
(or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
strain add honey and, or lemon
I love bread recipes: http://www.recipezaar.com/112058

Sweet Melissa Lemon Balm Bread

Recipe #112058
1 rating
I have a lot of Lemon Balm growing up in my herb garden so when I ran across this a Lemon Balm Bread recipe in a Gooseberry Patch Christmas book I decided to try it. I renamed it Sweet Melissa Lemon Balm Bread. Melissa is the Latin name for Lemon Balm. This bread is VERY moist.
1
loaf
time to make 1¼ hours 20 min prep
Change to: loaf US Metric

1/2 cup unsalted butter
1 cup sugar
2 large eggs
1 pinch salt
1/4 cup dried lemon balm leaves, finely chopped
1 1/2 cups flour, sifted
1 teaspoon baking powder
1 grated lemon, rind of
1/4 cup chopped nuts (optional)

GLAZE

1 lemon, juice of
1/2 cup sugar
1/2 cup hot water
1/4 cup lemon balm leaves, finely chopped

  1. Preheat oven to 350 degrees.
  2. Cream butter and the lemon balm leaves together.
  3. Add sugar and beat well.
  4. Add the remaining ingredients and pour into a greased loaf pan.
  5. Bake for 30 to 45 minutes.
  6. To test for doneness use a toothpick.
  7. After bread is remove from oven pour glaze over it.
  8. Allow the glaze to settle in loaf for 4 to 6 hours.
  9. TO MAKE GLAZE.
  10. Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
  11. If you do not have Lemon Balm you can use Lemon Verbena


Lemon Thyme Bread with Lemon Glaze

Quickbreads, Coffee Cakes Recipes

Yield: 1 loaf
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup skim milk
  • 1 tablespoon chopped fresh
  • lemon balm
  • 1 tablespoon chopped fresh
  • lemon thyme
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tablespoon fresh lemon zest
Preheat oven to 325 degrees. Mix together flour, baking powder, and nutmeg. In a saucepan, combine milk, lemon balm, and lemon thyme. Bring to a boil, then remove from heat. Let stand, covered, until cool. In a separate bowl, beat butter until creamy. Add sugar gradually, beating constantly until light and fluffy. Add eggs, one at a time, beating well after each. Add flour mixture alternately with milk mixture, beginning and ending with the flour. Stir in lemon zest. Pour into a greased and floured 5x9-inch loaf pan. Bake 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. If glaze is desired, pour half of the glaze over the top of the cake before removing to a wire rack to cool completely. Finish with the rest of the glaze.

Lemon Glaze

  • 1/2 cup confectioners' sugar
  • 2 tablespoons lemon juice
Stir together sugar and lemon juice until mixture is smooth.
that one from here: http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1090

White Soda Bread with Herbs
From Darina Allen's Ballymaloe Seasons: Cooking from an Irish Country House
1998

Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups sour milk or buttermilk to mix
  • 2 tablespoons of freshly chopped herbs (such as rosemary, sage, thyme, chives, parsley and lemon balm)
    Directions

    Soda bread only takes 2 to 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my great "convertibles." We have had the greatest fun experimenting with different variations and uses. This kind of bread is also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

    Preheat the oven to 450 degrees F.

    Sift the dry ingredients into a bowl and make a well in the center. Pour in most of the milk at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

    When it all comes together, turn it out onto a floured board and knead lightly for a second, just enough to tidy it up. Pat the dough into a round about 1 inch thick and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this.

    Bake in the preheated oven for 20 minutes, then turn the temperature down to 400 degrees F and continue baking for 15 minutes or until cooked. If you are in doubt, tap the base of the bread; if it is cooked, it will sound hollow.

    For White Soda Bread with Herbs: Add the freshly chopped herbs to the dry ingredients. Shape into a loaf or scones and bake.

    Yield: 1 big loaf that one from here: http://www.wchstv.com/gmarecipes/whitesodabreadw.shtml
    Those of you who like edible flower salads:

    This nasturtium and lemon balm salad recipe from English cookery features nasturtiums (edible flowers), tomatoes, radishes and lettuce in a parsley and lemon balm dressing - great with steak and chicken.


    Serves 4 INGREDIENTS:
    1 cup olive oil 1/2 cup red wine vinegar 1 cup lemon balm, coarsely shredded 4 tbsp. fresh parsley, finely chopped 1 tsp. salt 1 tsp. black pepper 2 cups multi-colored nasturtium blossoms, whole 1 iceberg lettuce, shredded 4 Roma tomatoes, thinly sliced 4 radishes, thinly sliced 4 eggs, boiled and halved METHOD: Combine olive oil, red wine vinegar, lemon balm, parsley, salt and black pepper. Cover and chill for 1/2 hour until ingredients have blended flavors. Meanwhile, combine nasturtiums, lettuce, tomatoes and radishes. Pour over dressing and toss to coat well. Serve chilled, garnished with egg halves. This salad makes a colorful accompaniment to steak and chicken at summer barbecues.


    I will definately be making that salad this summer, here is the site it came from: http://mimi.essortment.com/nasturtiumslemo_rqsc.htm

    and I will end with this one from a gourmet site using herbs


    Flavors of Quebec
    Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm


  • Alain Labrie, Québec Total time: 45 minutes

    Preparation time: 15 minutes
    Cooking time: 20-30 minutes
    Cost: Very reasonable
    Difficulty: Easy

    Chef's Note
    If you use young rhubarb, you do not need to peel it. This makes a very refreshing dessert soup.

    Ingredients
    • rhubarb
    • Sugar
    • A drizzle of lemon juice
    • A bunch of chopped lemon balm
    • Homemade frozen yogurt

    Method
    1. Peel the rhubarb and cut it into pieces;
    2. poach the rhubarb in a syrup (250 ml water to 80 ml sugar) until the rhubarb is cooked;
    3. reserve a bit of the rhubarb to use as garnish; put the rest into a blender and liquefy;
    4. add a little lemon juice and the chopped lemon balm;
    5. pour into deep plates; garnish with a few spoonfuls of frozen yogurt.
    above was taken from here, they have several other really good soups too: http://www.theworldwidegourmet.com/?action=recette_show&id=368&lg=en


    Please add in comments, how you like to use lemon balm, or any tips on growing this herb too

    Blog EntryOct 23, '07 12:58 PM
    for everyone
    Entry for May 31, 2007-Lemon Balm for food fridays
    magnify
    Looks like lemon balm and sage have been running a tie thru out most of the poll. I decided to do the study today on lemon balm, and then later the sage, and then the borage. I like to use all of these.
    Just pinching off a leaf and smelling it, will give you a wonderful lemony smell. I have often dried this herb, and used for tea. This herb from my experience is best fresh. I also like to use it with fish, pork, and chicken. It is fairly easy to grow and can become quite large and spreading. I haven't grown it for awhile, but just bought a really nice plant this spring. After reading about it more tonight, I realize now I will need to move it so it will be happier. In a very hot climate; the lemon balm will need some partial shade thru out the day, and I planted mine in full sun. The summers here in Missouri will end up very hot and dry. I also learned that lemon balm is the 2007 herb of the year. On some sites it states the lemon balm and bee balm are two entirely different species, and in other articles it stated they were the same plant-so found that interesting.
    Here are some information articles:
    http://en.wikipedia.org/wiki/Lemon_balm
    http://www.paherbfest.com/lemonbalm.htm
    http://www.hort.purdue.edu/newcrop/med-aro/factsheets/LEMON_BALM.html
    http://herbalmusings.com/Lemon%20Balm%20I.htm
    Lots of info here; http://earthnotes.tripod.com/balmlemon.htm
    Sites with recipes:
    http://herbalmusings.com/Lemon%20Balm%20Recipes.htm
    http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/LemnBalm.htm
    http://recipes.epicurean.com/recipe/12028/lemon-balm-cheesecake.html
    This site has lots of info and recipes:
    http://www.preferredconsumer.com/food_drink/articles/lemon_balm_recipes.html

    From this site: http://www.itsmynature.net/html/August.html
    Headache Relief Herbal Bath
    4 Tablespoons Dried Lavender
    4 Tablespoons Dried Lemon Balm
    2 Tablespoons Dried Peppermint
    Steep herbs for about 20 minutes in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Strain herbs before you add to bath water. The nice thing about infusions is that you can make them ahead of time and use when you wish. They are usually good for at least 5 days. If you don't have time to make an infusion, just put the herbs in a muslin bag or bath ball and throw in the tub with you.
    Lemon Balm Hair Rinse
    6 Tablespoons Lemon Balm
    2 Cups Water (brought to a boil)
    Steep herbs in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Let steep until cool enough to pour over hair. Strain Lemon Balm from the water and pour over hair as your final rinse after shampooing. No need to wash out. Leaves your hair soft and smelling fresh and clean.
    Freeze fresh sprigs of the lemon-scented leaves in ice cube trays for summer drinks.
    17 recipes here:
    http://www.recipezaar.com/recipes.php?foodido=12446,16220,19294&title=lemon+balm
    I think this one looks yummy enough to make:

    Lemon Balm Cake

    Recipe #123671
    1 rating
    An old Finnish recipe that produces a delicate, slightly crumbly cake with a lovely, mild lemon flavour. This is the original recipe - I sometimes add 1/2 ts of lemon extract and 1 ts of vanilla for deeper flavour.
    by stormylee
    12
    servings click to change U.S./Metric measurement system or number of servings
    time to make 1½ hours 20 min prep
    Change to: servings US Metric

    250 g butter, at room temperature
    250 g sugar
    4 eggs
    1/2 lemon, juice of
    130 g all-purpose flour
    120 g potato starch
    1 teaspoon baking powder
    100 ml chopped fresh lemon balm

    Not the one? See other Lemon Balm Cake Recipes
    1. Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
    2. Cream butter and sugar until light and fluffy.
    3. Add eggs one at a time, beating well after each addition.
    4. Add lemon juice, stir to combine.
    5. In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
    6. Add chopped lemon balm, stir to combine.
    7. Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
    8. Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

    Or this one:

    Lemon Granita

    Recipe #9256
    1 rating
    This recipe is featured in Martha Stuart's Menus for Entertaining.
    10
    servings click to change U.S./Metric measurement system or number of servings
    time to make 6½ hours 3 hours prep
    Change to: servings US Metric

    3 cups water
    1 cup sugar
    10 sprigs lemon balm
    1/2 cup fresh lemon juice
    2 fresh lemon rind, finely grated
    1/4 cup lemon-flavored vodka
    10 whole lemons (for shells)
    almond extract

    Not the one? See other Lemon Granita Recipes
    1. In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved.
    2. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.
    3. Whisk together the syrup, lemon juice, lemon rind, and vodka in a metal bowl and place in the freezer.
    4. Whisk the mixture every 30 minutes until frozen, about 2-3 hours .
    5. Remove any ink on the lemons by rubbing with almond extract.
    6. Cut 1/4 from the stem of each lemon.
    7. Using a grapefruit knife, cut between the pulp and the pith, the remove the pulp with a grapefruit spoon, scraping the shell clean.
    8. Using a teaspoon, mound each lemon with granita.
    9. Keep in the freezer until they are ready to serve.
    10. Remove from the freezer, garnish each with half a sprig of lemon balm, and serve immediately.

    And from:
    http://www.astray.com/recipes/?show=Honey+%26+lemon+balm+tea+biscuits

    Honey & lemon balm tea biscuits

    Categories: Breads Herbs
    Yield: 1 Servings
    1cupButter
    1cupHoney
    3Eggs
    3cupFlour
    3teaspoonBaking powder
    1tablespoonMilk
    2teaspoonLemon juice OR- lemon flavoring
    4Sprigs fresh lemon balm chopped
    Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then the milk, flavoring, and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F.

    To make Lemon Balm wine: http://winemaking.jackkeller.net/request166.asp
    From here: http://www.theepicentre.com/Spices/lemonbalm.html
    Lemon Balm infused oil 1 cup of oil
    1/2 cup of fresh herb
    let stand 4-5 days at room temperature and the herbs will settle to bottom. Put into clean jars, discard the herbs and store in the fridge for up to 6 months

    Lemon Balm Tea
    (with fresh or dried leaf)
    1heaping tablespoon of dried leaves
    2 tablespoons of fresh leaves for each cup of boiling water
    (or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
    strain add honey and, or lemon
    I love bread recipes: http://www.recipezaar.com/112058

    Sweet Melissa Lemon Balm Bread

    Recipe #112058
    1 rating
    I have a lot of Lemon Balm growing up in my herb garden so when I ran across this a Lemon Balm Bread recipe in a Gooseberry Patch Christmas book I decided to try it. I renamed it Sweet Melissa Lemon Balm Bread. Melissa is the Latin name for Lemon Balm. This bread is VERY moist.
    1
    loaf click to change U.S./Metric measurement system or number of servings
    time to make 1¼ hours 20 min prep
    Change to: loaf US Metric

    1/2 cup unsalted butter
    1 cup sugar
    2 large eggs
    1 pinch salt
    1/4 cup dried lemon balm leaves, finely chopped
    1 1/2 cups flour, sifted
    1 teaspoon baking powder
    1 grated lemon, rind of
    1/4 cup chopped nuts (optional)

    GLAZE

    1 lemon, juice of
    1/2 cup sugar
    1/2 cup hot water
    1/4 cup lemon balm leaves, finely chopped

    1. Preheat oven to 350 degrees.
    2. Cream butter and the lemon balm leaves together.
    3. Add sugar and beat well.
    4. Add the remaining ingredients and pour into a greased loaf pan.
    5. Bake for 30 to 45 minutes.
    6. To test for doneness use a toothpick.
    7. After bread is remove from oven pour glaze over it.
    8. Allow the glaze to settle in loaf for 4 to 6 hours.
    9. TO MAKE GLAZE.
    10. Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
    11. If you do not have Lemon Balm you can use Lemon Verbena


    Lemon Thyme Bread with Lemon Glaze

    Quickbreads, Coffee Cakes Recipes

    Yield: 1 loaf
    • 2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/8 teaspoon ground nutmeg
    • 3/4 cup skim milk
    • 1 tablespoon chopped fresh
    • lemon balm
    • 1 tablespoon chopped fresh
    • lemon thyme
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1 tablespoon fresh lemon zest
    Preheat oven to 325 degrees. Mix together flour, baking powder, and nutmeg. In a saucepan, combine milk, lemon balm, and lemon thyme. Bring to a boil, then remove from heat. Let stand, covered, until cool. In a separate bowl, beat butter until creamy. Add sugar gradually, beating constantly until light and fluffy. Add eggs, one at a time, beating well after each. Add flour mixture alternately with milk mixture, beginning and ending with the flour. Stir in lemon zest. Pour into a greased and floured 5x9-inch loaf pan. Bake 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. If glaze is desired, pour half of the glaze over the top of the cake before removing to a wire rack to cool completely. Finish with the rest of the glaze.

    Lemon Glaze

    • 1/2 cup confectioners' sugar
    • 2 tablespoons lemon juice
    Stir together sugar and lemon juice until mixture is smooth.
    that one from here: http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1090

    White Soda Bread with Herbs
    From Darina Allen's Ballymaloe Seasons: Cooking from an Irish Country House
    1998

    Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups sour milk or buttermilk to mix
  • 2 tablespoons of freshly chopped herbs (such as rosemary, sage, thyme, chives, parsley and lemon balm)
    Directions

    Soda bread only takes 2 to 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my great "convertibles." We have had the greatest fun experimenting with different variations and uses. This kind of bread is also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

    Preheat the oven to 450 degrees F.

    Sift the dry ingredients into a bowl and make a well in the center. Pour in most of the milk at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

    When it all comes together, turn it out onto a floured board and knead lightly for a second, just enough to tidy it up. Pat the dough into a round about 1 inch thick and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this.

    Bake in the preheated oven for 20 minutes, then turn the temperature down to 400 degrees F and continue baking for 15 minutes or until cooked. If you are in doubt, tap the base of the bread; if it is cooked, it will sound hollow.

    For White Soda Bread with Herbs: Add the freshly chopped herbs to the dry ingredients. Shape into a loaf or scones and bake.

    Yield: 1 big loaf that one from here: http://www.wchstv.com/gmarecipes/whitesodabreadw.shtml
    Those of you who like edible flower salads:

    This nasturtium and lemon balm salad recipe from English cookery features nasturtiums (edible flowers), tomatoes, radishes and lettuce in a parsley and lemon balm dressing - great with steak and chicken.


    Serves 4 INGREDIENTS:
    1 cup olive oil 1/2 cup red wine vinegar 1 cup lemon balm, coarsely shredded 4 tbsp. fresh parsley, finely chopped 1 tsp. salt 1 tsp. black pepper 2 cups multi-colored nasturtium blossoms, whole 1 iceberg lettuce, shredded 4 Roma tomatoes, thinly sliced 4 radishes, thinly sliced 4 eggs, boiled and halved METHOD: Combine olive oil, red wine vinegar, lemon balm, parsley, salt and black pepper. Cover and chill for 1/2 hour until ingredients have blended flavors. Meanwhile, combine nasturtiums, lettuce, tomatoes and radishes. Pour over dressing and toss to coat well. Serve chilled, garnished with egg halves. This salad makes a colorful accompaniment to steak and chicken at summer barbecues.


    I will definately be making that salad this summer, here is the site it came from: http://mimi.essortment.com/nasturtiumslemo_rqsc.htm

    and I will end with this one from a gourmet site using herbs


    Flavors of Quebec
    Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm


  • Alain Labrie, Québec Total time: 45 minutes

    Preparation time: 15 minutes
    Cooking time: 20-30 minutes
    Cost: Very reasonable
    Difficulty: Easy

    Chef's Note
    If you use young rhubarb, you do not need to peel it. This makes a very refreshing dessert soup.

    Ingredients
    • rhubarb
    • Sugar
    • A drizzle of lemon juice
    • A bunch of chopped lemon balm
    • Homemade frozen yogurt

    Method
    1. Peel the rhubarb and cut it into pieces;
    2. poach the rhubarb in a syrup (250 ml water to 80 ml sugar) until the rhubarb is cooked;
    3. reserve a bit of the rhubarb to use as garnish; put the rest into a blender and liquefy;
    4. add a little lemon juice and the chopped lemon balm;
    5. pour into deep plates; garnish with a few spoonfuls of frozen yogurt.
    above was taken from here, they have several other really good soups too: http://www.theworldwidegourmet.com/?action=recette_show&id=368&lg=en


    Please add in comments, how you like to use lemon balm, or any tips on growing this herb too

    Blog EntryOct 23, '07 12:58 PM
    for everyone
    Entry for May 31, 2007-Lemon Balm for food fridays
    magnify
    Looks like lemon balm and sage have been running a tie thru out most of the poll. I decided to do the study today on lemon balm, and then later the sage, and then the borage. I like to use all of these.
    Just pinching off a leaf and smelling it, will give you a wonderful lemony smell. I have often dried this herb, and used for tea. This herb from my experience is best fresh. I also like to use it with fish, pork, and chicken. It is fairly easy to grow and can become quite large and spreading. I haven't grown it for awhile, but just bought a really nice plant this spring. After reading about it more tonight, I realize now I will need to move it so it will be happier. In a very hot climate; the lemon balm will need some partial shade thru out the day, and I planted mine in full sun. The summers here in Missouri will end up very hot and dry. I also learned that lemon balm is the 2007 herb of the year. On some sites it states the lemon balm and bee balm are two entirely different species, and in other articles it stated they were the same plant-so found that interesting.
    Here are some information articles:
    http://en.wikipedia.org/wiki/Lemon_balm
    http://www.paherbfest.com/lemonbalm.htm
    http://www.hort.purdue.edu/newcrop/med-aro/factsheets/LEMON_BALM.html
    http://herbalmusings.com/Lemon%20Balm%20I.htm
    Lots of info here; http://earthnotes.tripod.com/balmlemon.htm
    Sites with recipes:
    http://herbalmusings.com/Lemon%20Balm%20Recipes.htm
    http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/LemnBalm.htm
    http://recipes.epicurean.com/recipe/12028/lemon-balm-cheesecake.html
    This site has lots of info and recipes:
    http://www.preferredconsumer.com/food_drink/articles/lemon_balm_recipes.html

    From this site: http://www.itsmynature.net/html/August.html
    Headache Relief Herbal Bath
    4 Tablespoons Dried Lavender
    4 Tablespoons Dried Lemon Balm
    2 Tablespoons Dried Peppermint
    Steep herbs for about 20 minutes in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Strain herbs before you add to bath water. The nice thing about infusions is that you can make them ahead of time and use when you wish. They are usually good for at least 5 days. If you don't have time to make an infusion, just put the herbs in a muslin bag or bath ball and throw in the tub with you.
    Lemon Balm Hair Rinse
    6 Tablespoons Lemon Balm
    2 Cups Water (brought to a boil)
    Steep herbs in water that has been brought to a boil. (Do not boil herbs because they will lose their volatile oils and much of their healing qualities.) Let steep until cool enough to pour over hair. Strain Lemon Balm from the water and pour over hair as your final rinse after shampooing. No need to wash out. Leaves your hair soft and smelling fresh and clean.
    Freeze fresh sprigs of the lemon-scented leaves in ice cube trays for summer drinks.
    17 recipes here:
    http://www.recipezaar.com/recipes.php?foodido=12446,16220,19294&title=lemon+balm
    I think this one looks yummy enough to make:

    Lemon Balm Cake

    Recipe #123671
    1 rating
    An old Finnish recipe that produces a delicate, slightly crumbly cake with a lovely, mild lemon flavour. This is the original recipe - I sometimes add 1/2 ts of lemon extract and 1 ts of vanilla for deeper flavour.
    by stormylee
    12
    servings click to change U.S./Metric measurement system or number of servings
    time to make 1½ hours 20 min prep
    Change to: servings US Metric

    250 g butter, at room temperature
    250 g sugar
    4 eggs
    1/2 lemon, juice of
    130 g all-purpose flour
    120 g potato starch
    1 teaspoon baking powder
    100 ml chopped fresh lemon balm

    Not the one? See other Lemon Balm Cake Recipes
    1. Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan.
    2. Cream butter and sugar until light and fluffy.
    3. Add eggs one at a time, beating well after each addition.
    4. Add lemon juice, stir to combine.
    5. In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine.
    6. Add chopped lemon balm, stir to combine.
    7. Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done.
    8. Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.

    Or this one:

    Lemon Granita

    Recipe #9256
    1 rating
    This recipe is featured in Martha Stuart's Menus for Entertaining.
    10
    servings click to change U.S./Metric measurement system or number of servings
    time to make 6½ hours 3 hours prep
    Change to: servings US Metric

    3 cups water
    1 cup sugar
    10 sprigs lemon balm
    1/2 cup fresh lemon juice
    2 fresh lemon rind, finely grated
    1/4 cup lemon-flavored vodka
    10 whole lemons (for shells)
    almond extract

    Not the one? See other Lemon Granita Recipes
    1. In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved.
    2. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.
    3. Whisk together the syrup, lemon juice, lemon rind, and vodka in a metal bowl and place in the freezer.
    4. Whisk the mixture every 30 minutes until frozen, about 2-3 hours .
    5. Remove any ink on the lemons by rubbing with almond extract.
    6. Cut 1/4 from the stem of each lemon.
    7. Using a grapefruit knife, cut between the pulp and the pith, the remove the pulp with a grapefruit spoon, scraping the shell clean.
    8. Using a teaspoon, mound each lemon with granita.
    9. Keep in the freezer until they are ready to serve.
    10. Remove from the freezer, garnish each with half a sprig of lemon balm, and serve immediately.

    And from:
    http://www.astray.com/recipes/?show=Honey+%26+lemon+balm+tea+biscuits

    Honey & lemon balm tea biscuits

    Categories: Breads Herbs
    Yield: 1 Servings
    1cupButter
    1cupHoney
    3Eggs
    3cupFlour
    3teaspoonBaking powder
    1tablespoonMilk
    2teaspoonLemon juice OR- lemon flavoring
    4Sprigs fresh lemon balm chopped
    Thoroughly cream the butter and honey. Add eggs and beat well. Add the dry ingredients, then the milk, flavoring, and lemon balm. Drop by spoonfuls on an ungreased baking sheet and bake 8 to 10 minutes at 375 F.

    To make Lemon Balm wine: http://winemaking.jackkeller.net/request166.asp
    From here: http://www.theepicentre.com/Spices/lemonbalm.html
    Lemon Balm infused oil 1 cup of oil
    1/2 cup of fresh herb
    let stand 4-5 days at room temperature and the herbs will settle to bottom. Put into clean jars, discard the herbs and store in the fridge for up to 6 months

    Lemon Balm Tea
    (with fresh or dried leaf)
    1heaping tablespoon of dried leaves
    2 tablespoons of fresh leaves for each cup of boiling water
    (or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
    strain add honey and, or lemon
    I love bread recipes: http://www.recipezaar.com/112058

    Sweet Melissa Lemon Balm Bread

    Recipe #112058
    1 rating
    I have a lot of Lemon Balm growing up in my herb garden so when I ran across this a Lemon Balm Bread recipe in a Gooseberry Patch Christmas book I decided to try it. I renamed it Sweet Melissa Lemon Balm Bread. Melissa is the Latin name for Lemon Balm. This bread is VERY moist.
    1
    loaf click to change U.S./Metric measurement system or number of servings
    time to make 1¼ hours 20 min prep
    Change to: loaf US Metric

    1/2 cup unsalted butter
    1 cup sugar
    2 large eggs
    1 pinch salt
    1/4 cup dried lemon balm leaves, finely chopped
    1 1/2 cups flour, sifted
    1 teaspoon baking powder
    1 grated lemon, rind of
    1/4 cup chopped nuts (optional)

    GLAZE

    1 lemon, juice of
    1/2 cup sugar
    1/2 cup hot water
    1/4 cup lemon balm leaves, finely chopped

    1. Preheat oven to 350 degrees.
    2. Cream butter and the lemon balm leaves together.
    3. Add sugar and beat well.
    4. Add the remaining ingredients and pour into a greased loaf pan.
    5. Bake for 30 to 45 minutes.
    6. To test for doneness use a toothpick.
    7. After bread is remove from oven pour glaze over it.
    8. Allow the glaze to settle in loaf for 4 to 6 hours.
    9. TO MAKE GLAZE.
    10. Mix juice of 1 lemon, 1/2 cup sugar, 1/2 cup hot water and 1/4 cup lemon balm.
    11. If you do not have Lemon Balm you can use Lemon Verbena


    Lemon Thyme Bread with Lemon Glaze

    Quickbreads, Coffee Cakes Recipes

    Yield: 1 loaf
    • 2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1/8 teaspoon ground nutmeg
    • 3/4 cup skim milk
    • 1 tablespoon chopped fresh
    • lemon balm
    • 1 tablespoon chopped fresh
    • lemon thyme
    • 1/2 cup butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1 tablespoon fresh lemon zest
    Preheat oven to 325 degrees. Mix together flour, baking powder, and nutmeg. In a saucepan, combine milk, lemon balm, and lemon thyme. Bring to a boil, then remove from heat. Let stand, covered, until cool. In a separate bowl, beat butter until creamy. Add sugar gradually, beating constantly until light and fluffy. Add eggs, one at a time, beating well after each. Add flour mixture alternately with milk mixture, beginning and ending with the flour. Stir in lemon zest. Pour into a greased and floured 5x9-inch loaf pan. Bake 50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan 10 minutes. If glaze is desired, pour half of the glaze over the top of the cake before removing to a wire rack to cool completely. Finish with the rest of the glaze.

    Lemon Glaze

    • 1/2 cup confectioners' sugar
    • 2 tablespoons lemon juice
    Stir together sugar and lemon juice until mixture is smooth.
    that one from here: http://www.yankeemagazine.com/recipes/search/onerecipe.php?number=1090

    White Soda Bread with Herbs
    From Darina Allen's Ballymaloe Seasons: Cooking from an Irish Country House
    1998

    Ingredients
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups sour milk or buttermilk to mix
  • 2 tablespoons of freshly chopped herbs (such as rosemary, sage, thyme, chives, parsley and lemon balm)
    Directions

    Soda bread only takes 2 to 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my great "convertibles." We have had the greatest fun experimenting with different variations and uses. This kind of bread is also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

    Preheat the oven to 450 degrees F.

    Sift the dry ingredients into a bowl and make a well in the center. Pour in most of the milk at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky.

    When it all comes together, turn it out onto a floured board and knead lightly for a second, just enough to tidy it up. Pat the dough into a round about 1 inch thick and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this.

    Bake in the preheated oven for 20 minutes, then turn the temperature down to 400 degrees F and continue baking for 15 minutes or until cooked. If you are in doubt, tap the base of the bread; if it is cooked, it will sound hollow.

    For White Soda Bread with Herbs: Add the freshly chopped herbs to the dry ingredients. Shape into a loaf or scones and bake.

    Yield: 1 big loaf that one from here: http://www.wchstv.com/gmarecipes/whitesodabreadw.shtml
    Those of you who like edible flower salads:

    This nasturtium and lemon balm salad recipe from English cookery features nasturtiums (edible flowers), tomatoes, radishes and lettuce in a parsley and lemon balm dressing - great with steak and chicken.


    Serves 4 INGREDIENTS:
    1 cup olive oil 1/2 cup red wine vinegar 1 cup lemon balm, coarsely shredded 4 tbsp. fresh parsley, finely chopped 1 tsp. salt 1 tsp. black pepper 2 cups multi-colored nasturtium blossoms, whole 1 iceberg lettuce, shredded 4 Roma tomatoes, thinly sliced 4 radishes, thinly sliced 4 eggs, boiled and halved METHOD: Combine olive oil, red wine vinegar, lemon balm, parsley, salt and black pepper. Cover and chill for 1/2 hour until ingredients have blended flavors. Meanwhile, combine nasturtiums, lettuce, tomatoes and radishes. Pour over dressing and toss to coat well. Serve chilled, garnished with egg halves. This salad makes a colorful accompaniment to steak and chicken at summer barbecues.


    I will definately be making that salad this summer, here is the site it came from: http://mimi.essortment.com/nasturtiumslemo_rqsc.htm

    and I will end with this one from a gourmet site using herbs


    Flavors of Quebec
    Poached Rhubarb Soup with Frozen Yogurt and Lemon Balm

  • Alain Labrie, Québec Total time: 45 minutes

    Preparation time: 15 minutes
    Cooking time: 20-30 minutes
    Cost: Very reasonable
    Difficulty: Easy

    Chef's Note
    If you use young rhubarb, you do not need to peel it. This makes a very refreshing dessert soup.

    Ingredients
    • rhubarb
    • Sugar
    • A drizzle of lemon juice
    • A bunch of chopped lemon balm
    • Homemade frozen yogurt

    Method
    1. Peel the rhubarb and cut it into pieces;
    2. poach the rhubarb in a syrup (250 ml water to 80 ml sugar) until the rhubarb is cooked;
    3. reserve a bit of the rhubarb to use as garnish; put the rest into a blender and liquefy;
    4. add a little lemon juice and the chopped lemon balm;
    5. pour into deep plates; garnish with a few spoonfuls of frozen yogurt.
    above was taken from here, they have several other really good soups too: http://www.theworldwidegourmet.com/?action=recette_show&id=368&lg=en


    Please add in comments, how you like to use lemon balm, or any tips on growing this herb too

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